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1 . Season the steaks evenly, on both sides with the black pepper and
1/2 teaspoon of the salt .
2 . Place the Grill/Griddle Plate onto the Baking Pan, lined with foil, with
the Grill side facing up . Place into the oven in the lower rack posi-
tion . Set to Grill at 450°F and preheat for at least 10 minutes .
3 . Once preheated, carefully add the steaks to the grill plate . Cook until
medium rare, for 5 to 6 minutes per side, depending on thickness .
4 . While steaks are cooking, cut potatoes into 1/4-inch-thick pieces,
about 4 inches long . Pat dry completely .
5 . Once steaks are cooked, remove and let rest on a cutting board .
Carefully replace the Grill/Griddle plate with the AirFryer Basket,
coated with nonstick cooking spray .
6 . Put the dried potatoes into the basket . Spray or brush liberally with
olive oil . Sprinkle with remaining teaspoon of salt and toss . Spread
into a single layer .
7 . Put the assembled pan into the upper rack position . Set to AirFry at
400°F for 15 minutes, cooking until desired crispiness is achieved .
8 . To serve: slice the rested steak and divide evenly with the hot fries .
Serve with dipping sauce, such as salsa verde if desired .
Nutritional information per serving (based on 4 servings):
Calories 309 (26% from fat) • carb. 21g • pro. 35g • fat 9g • sat. fat 3g
chol. 92mg • sod. 958mg • calc. 40mg • fiber 2g
Salsa Verde
This multipurpose sauce works on steak, chicken, fish and veggies . It is
so good you will want to use it on everything!
Makes about 1/4 cup
1
small garlic clove
1
small jalapeño, stem and seeds discarded
1
cup fresh parsley leaves
¼
teaspoon kosher salt
¼
teaspoon fresh lemon juice
¼
cup olive oil
1 . Finely chop both the garlic and jalapeño together in a food processor
using the large chopping blade . Add the parsley, salt and lemon juice
to the work bowl . Pulse to roughly chop .
2 . With the motor running, slowly add the olive oil through the small
feed tube until all ingredients are incorporated . Taste and adjust
seasoning according to preference .
Nutritional information per tablespoon:
Calories 128 (94% from fat) • carb. 1g • pro. 1g • fat 14g • sat. fat 2g
chol. 0mg • sod. 156mg • calc. 23mg • fiber 1g
South of the Border Grilled Chicken
This multipurpose chicken makes the perfect filling for tacos
or enchiladas and is also delicious as a salad or grain bowl topper .
Makes about 6 to 8 servings
2
pounds boneless, skinless chicken thighs
1
teaspoon ancho chili powder
1
teaspoon ground cumin
1
teaspoon kosher salt
1
small onion, cut into quarters
2
crushed garlic cloves
